Sticky Toffee Pudding Recipe

Sticky Toffee Pudding

1. 1

   Prepare the Dates

   Soak the pitted dates in boiling water for about 15 minutes until soft. Blend until smooth and set aside.

2. 2

   Make the Batter

   In a bowl, cream together the unsalted butter and brown sugar until light and fluffy. Beat in the eggs one at a time, adding the vanilla extract. Mix in the smooth date mixture.

3. 3

   Combine Dry Ingredients

   Sift together the self-raising flour, baking powder, and salt. Gradually fold into the wet mixture until just combined.

4. 4

   Bake the Pudding

   Pour the batter into a greased baking dish and bake at 180°C (350°F) for 30-35 minutes, or until a skewer inserted comes out clean.

5. 5

   Make the Toffee Sauce

   In a saucepan, combine dark brown sugar and heavy cream. Cook over medium heat until sugar has dissolved and the sauce thickens slightly.

6. 6

   Prepare Honey Ice Cream

   Whisk together honey, milk, and cream. Freeze in an ice cream maker according to the manufacturer's instructions.

7. 7

   Spiced Almonds

   Lightly toast almonds in a skillet with a pinch of salt and spices of your choice until fragrant.

8. 8

   Candied Oranges

   In a saucepan, combine sugar and water. Add orange zest and simmer until the mixture thickens. Remove and let cool.

9. 9

   Serve

   Cut the pudding into squares, drizzle with toffee sauce, and serve with honey ice cream, spiced almonds, and candied orange on the side.